Chicken Piccata Meatballs

Being creative is getting REAL old, man.

This dang quarantine is cleaning me OUT of ideas. There are only so many things I can do with the same ingredients over and over! On top of that, my fridge caught on fire last week, (everything’s fine lol) so I’m pulling recipe ideas out of my butt. Not literally. That’s gross. You’re gross.

This was my creative process for the recipe: I had some ground chicken in my fridge. I stared at it intensely for 35 minutes. I ransacked the archives of my brain for flavors I like. Then I declared “I WILL PICCATA YOU.” And it was born. And it actually turned out great. Make this sh*t.

Ingredients

Meatballs:

  • 1 lb ground chicken or turkey
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Sauce:

  • 4 tbsp butter
  • 1 tbsp flour
  • 1 1/2 cups chicken broth
  • zest from 1 lemon
  • juice from 1 lemon (around 1/4 cup)
  • 1/4 cup capers + 1 tsp caper juice

Directions

  1. Preheat oven to 400 degrees
  2. Mix together all meatball ingredients. Roll them into about 25-30 meatballs. Place on a baking sheet covered in aluminum foil.
  3. Bake for about 30 minutes.
  4. Midway through cooking meatballs, start your sauce. Melt 1 tablespoon of butter in a large saucepan. Sprinkle flour over and whisk it together over medium heat for around one minute.
  5. Slowly pour in the chicken stock, whisking as you pour. Wait for it to thicken for about a minute.
  6. Add lemon juice, zest, and capers. Let it simmer for another few minutes, until it gets a bit thicker, stirring occasionally.
  7. Drop in the remaining 3 tablespoons of butter. Turn the heat to low or off if the meatballs are ready.
  8. Drop in your meatballs and coat with the sauce.
  9. Serve over spaghetti or rice!

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